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Tuesday, September 4, 2007

Charlotte Rose's Maple Twists

Charlotte Rose from Winnipeg has been a sweet commenter and I'm just tickled pink to feature her favorite fall recipe. As she said to me in her email, she bakes according to seasons.

Charlotte has taught this recipe to "Mom and Toddler Groups" in her church.

Maple Twist Rolls

Heat . . .3/4 cup milk

1/4 cup butter

until very warm.

Blend with 1 cup flour,

3 tablespoons sugar

1/2 teaspoon salt

1 tablespoon instant dry yeast

1 teaspoon maple extract

1 egg

Beat this with an electric beater on low for 2 minutes.

Add remaining 1 3/4 cups to 2 cups of flour and knead to a soft dough.

It will become smooth and elastic in about 5 minutes.

Let rise for about 45 minutes in a bowl covered in plastic wrap.
In the meantime, make your maple streusel

1/4 cup melted butter

1/2 cup sugar

1/3 cup chopped nuts

1 teaspoon cinnamon

1 teaspoon maple extract

Combine this together and let sit

Divide the dough into 3 balls.

Take out a pizza pan, and butter it.(I used parchment paper but I still buttered it)

Roll out the 3 balls of dough to about 12 inches.

Put 1/3 of the streusel on the first layer of dough, put another layer of dough on top of this and put the second amount of streusel on.

Finish with the third layer of dough and again the 1/3 amount of streusel.

Put a 2 inch cup on the center of the dough and cut 16 wedges with scissors. (use the glass as a guide as to how far to cut. They'll stay even all around . .in the picture below you can see the faint outline of the glass rim in the center)

Twist each wedge 5 times. Remove the glass.

Cover with a light Tea Towel and let rise for 30 - 45 minutes.

Preheat the oven to 375 degrees. I used a convection oven at 350 degrees.

Yummy...I am drooling! Thanks Charlotte for the recipe and Lovella for making it almost too pretty to eat(I said almost!)I will surely try that recipe very soon.Hmmm...got some baking right now, Charlotte? I do after all only live a 'stone's throw' away! lol

wow. i e-mailed the recipe this morning and tada......there it sits all baked and ready to eat. i worked all day today but you've inspired me to bake tonight.betty r, come on down for fasba, my daughter brought honduran coffee back from her trip. the twist and a cup of coffee with good geselshaft sounds great....;o)lovella thanks for sharing the recipe.

Oh my ... can't wait to try it. Looks absolutely delicious. I love how you explain the steps and make it sound so easy. How do you manage to bake such amazing goodies and stay so slim? I'm definitely trying this recipe out.

Wow! Magazine quality without the fake plastic or bright lights! You are one amazing woman who can write, bake and produce such a beautiful sight! I like Candice's idea of relieving the first day back stress!I do apologize for not making it for lunch!!! I'll explain later. Hope I'm forgiven! I see the errors of my ways in plain blogland!

Yummy!!!! Charlotte is related to my son-in-law so I have heard of the wonderful things that come from her kitchen. I've also heard of her genuine gracious heart for people, and that at her table there would always be room for one more. I'll be sure to have some friends in for coffee one of these fall mornings and welcome them in with the wonderful smell of maple. Thanks for sharing this recipe. Kathy

ahhh, kathy i'm so touched. what kind and gracious words. i hope you enjoy this recipe and next time you come to winnipeg, stop by i would love to give you a biiiig hug, one that you could pass on to lovella too. ;oif i get enough warning perhaps i will bake up this tasty treat.........when are you coming? smilelovella thankyou for featuring this recipe. it is great fun reading all the comments.

Oh, for heaven sakes, Lovella! You tryin' to get me fat??? Why, if I print off this recipe, and then I bake this...why there is no tellin' what could happen to my hips! Oh yeah. I forgot. You said I should share. I know. I know. I learned it in kindergarten.

I made the maple twists a today and was just taking them out the oven as my husband came home from work. We sat down as a family and enjoyed them right away! These are very very good! I like to make cinnamon rolls, but these s are so much better! Thank you for such a great recipe that we can share with our families! (I didn't have maple flavoring so I used real maple syrup. This seemed to work well, even though I'm sure there would be more maple flavor had I used the other.)

Hello there,I have been following your blog for some time and thought I would make this recipe for a friend of mine. In the Streusal portion is that brown sugar? The picture looks like brown sugar but the recipe doesn't refer to brown sugar so I just wanted to make sure it wasn't something else I was seeing. Thank you so much for the wonderful blog.Melissa D. SC dono7695@bellsouth.net

I really enjoyed visiting your blog and I am going to try your maple twist ring very soon, as i still have some maple syrup from last year and my father in law is preparing a new batch at the moment.. a good excuse to bake right???i will let you know how it turn, but sure looks delicious.. thanks for sharingArlette

These were absolutely delicious and simple to make. I just discovered this page a little while ago when I was looking for some new recipes using farmers sausage and the picture of these twists caught my eye. I could hardly wait to make them!

This recipe isn't going anywhere, right? I won't have time to make it for a couple of weeks and it sounds so good! Thinking about it today I could practically smell the maple glaze. Can't wait to have it with some good strong coffee on a cold morning. I just found this recipe-treasure trove and I am so excited. Thanks for being such wonderful, inventive women.

Hello Lovella, what a wonderful cake you are showing on your blog, the looks of it remind me about one from my childhood which my mother made. I do however have a problem, the maple extract is as far as I have found out not known here in Europe, but I will keep on searching.Thanks for the lovely recipe and greeting from the Netherlands.Annette

Hi. Thanks for linking your page in MCC. I was wondering HOW do you get the dough and frosting so light colored? Mine always comes out caramel colored. What brand in your maple flavoring? We really only have one brand in the 6 stores that I have been able to find (here in Boise, Idaho). Thanks again! WE devour this recipe! My family has made it a Thanksgiving tradition.

First of all, I am delighted to find your blog! It is full of recipes I cannot wait to try! In fact, I have the Pulled Pork recipe in the crock pot as we speak. My house smells delightful!! And we cannot wait until dinner to try it. I do have a question for you though. On your Maple twist recipe, I was reading over the directions, and was a little confused as to how much flour total was in the recipe. A total of 2 cups, or 2 3/4? I am anxious to give these a try next. And your recent post on the Peppermint Biscotti...all I can say is WOW! Again, thank you for your fabulous recipes.Sincerely,Lisa

We tried the Pulled Pork recipe tonight for dinner and it was delicious!Turned out I was reading the recipe wrong for the Maple Twists, so please disregard my question about the flour. Thanks again!!Lisa

These "Maple Twists" are wonderful. I made them three times in December. One time to share with the fellows after quartet practise and twice as gifts. Thank you so much! I enjoy your blog and the "Mennonite Girls Can Cook" blog also.

I absolutely love all of the recipes on your BLOG, even though I am still dreaming of baking any of them... or making them any of them....and reading them and looking at the pictures alone causes my hips to expand! This one has to be one of the best I have seen and I am really hoping that I can take the time to make these for my husband, who loves sticky buns and maple flavor. Thank you for sharing your wonderful recipes!

hey lovella! just jotting down this recipe while my parents are visiting so that my mom can make this with me tomorrow! i'm hopeless when it comes to baking, so i'm hoping that having her stand beside me will help. SO excited to taste them!!!

p.s. i looked around for a good 10 minutes on the MGCC blog for this recipe before realizing that it is posted on YOUR blog! i just assumed that charlotte was the same charlotte that writes for MGCC. funny.